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Spreads

Bell pepper spread with garlic and hot chilies

Name: Bell pepper spread with garlic and hot chilies
Yield: 6 jars
Cuisine: Slovak
Ingredients: 2 kg Bell peppers; 150 g Tomato paste; 5 Garlic cloves; 100 ml Vinegar; 4 Hot chili peppers; 2-3 tsp Salt; 50 g Granulated sugar

Bell peppers, garlic, hot chilies, tomato paste, and vinegar make a spread for toast, sauces, or pasta. Makes 6 jars; freeze for winter.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 25 min
Servings: 6 jars
Difficulty: Medium

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This bell pepper spread with garlic and hot chilies is a way to preserve a large pepper harvest for later. The peppers, garlic, and hot chilies are ground in a meat grinder, seasoned with tomato paste, vinegar, salt, and sugar, then processed in jars for 25 minutes at 85 °C (185 °F). The spread keeps in the refrigerator for two days; freeze it for winter storage.

Spread it on toast, use it to flavor sauces, or stir it into pasta for a quick addition.

Ingredients

Bell peppers 2 kg
Tomato paste 150 g
Garlic cloves 5
Vinegar 100 ml
Hot chili peppers 4
Salt 2-3 tsp
Granulated sugar 50 g

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Instructions

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Wash the bell peppers and remove the stems and seeds. Peel the garlic and trim the hot chilies, then pass them through a meat grinder along with the bell peppers. Add the salt, sugar, tomato paste, and vinegar, and mix thoroughly.
Fill clean canning jars with the spread, seal tightly, and process at 85 °C (185 °F) for 25 minutes.
Let the jars cool and refrigerate them within two hours. Eat the spread within 2 days, following the British Food Standards Agency's (FSA) recommendation for cooked food. Freeze it for winter storage.
Do not store this spread in the pantry. It contains much less vinegar than tested recipes for ground peppers with vinegar, and the U.S. National Center for Home Food Preservation (NCHFP) recommends processing at 85 °C (185 °F) only when a tested recipe specifies it.

Tip: Wear gloves when cleaning the hot chilies, and adjust the heat by leaving in or removing the seeds. Fill the jars to about 1 centimeter below the rim, as the spread could leak under the lids during processing.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 38 kcal
Protein: 1.2 g
Carbohydrates: 8.9 g
of which sugars: 6.5 g
Fat: 0.3 g
of which saturates: 0.1 g
Fiber: 2.1 g
Salt: 0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Papriková nátierka s cesnakom a feferónkou z domácej úrody